So what are your New Years traditions? Here in the south it's blackeyed peas, greens, and pork. I've had enough turkey, ham, and beef, so I'll be doing pork tenderloins. Probably marinate two in rosemary and garlic and rub two with a new rub I got for Christmas. Going to grill them indirect. I've got some left over apple and cranberry chutney I made to serve with the pork. I'm also in charge of the greens. Probably turnips this year. Ive been using smoked turkey necks to season greens. I first simmer the neck in water to make a stock and then I pull the meat to add to the greens. Others are in charge of the blackeyed peas, cole slaw, and cornbread. Oh yea and plenty of football with a few barley pops.

There may be some around here but I didn't grow up with any, so New Year's is a blank canvas for me every year. I do have to work a few hours in the morning but I have a rack of ribs in the freezer that would make for a nice dinner, so I might go that route.

Hocks are the choice for the blackeyed peas and the greens. Some use smoked hog jowl as well. I cooked four standing rib roast over the holidays for others but I took the ribs, so I have a good meal ahead.

No New Year cooking for me this time around...thanks to our jobs Mrs. Chicken and I won't do much more than cross paths until Friday! Although I suppose I could treat myself to a steak or something this evening...

Pork shoulder (pernil) and pasteles my parents are from Puerto Rico so pork shoulder is basicly the goto special occasion food choice and pasteles are popular for Christmas and New Years. As posted by others be safe out there if you have to drive. Have a happy and healthy New Year.

I'm starting a new tradition for New Year's this year, in part because my relatives also started a new one. Instead of the usual turkey and smoked ham they bought a smoked turkey from Costco, and it was pretty much the best of both worlds (with the exception of the rubbery skin).

Since I usually get the bones and make a big pot of stock after Christmas, my new tradition will be smoked turkey and bean soup for tonight along with some fresh-baked rolls. So far, it's looking and smelling marvelous!

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

For the sake of timing (and the fact these were already vacuum sealed as left overs from the Christmas Day roast) I cooked them sous-vide to 119F. A couple of the filets were partially made from scraps due to trimming, but the bacon wrap made them look like whole pieces.

I used Gravy Magic (like Kitchen Bouquet) to help caramelize them during the quick sear. I but this stuff in bulk, as it is great for deepening the color of gravies, but also get great grill marks without over-cooking delicate cuts like tenderloin. Of course, pre-heating cast iron helps ...

My house New Years a lot of time is Prime Rib time, This year we did a nice Venison shoulder roast on the Rotisserie.I rubbed it down with a Prime-Rib rub I make and let it sit in fridge over night, another light dusting before going on the Rotisserie and cook until 140*F or so.

Made an Au-Ju and Baked potatoes with a garlic sour-cream for side

Sorry no pictures.

Also seems like every year we watch badgers in a Bowl game, but last 4 years we watched them lose.